Wooster-Maple Glazed Butternut Squash Pancakes with Sage Yogurt
Servings: 4 (about 12 pancakes)
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients
1 small butternut squash (about 1.5 lb) or 2 cups roasted butternut squash puree
1 tablespoon olive oil (for roasting if using whole squash)
1 1/4 cups all-purpose flour
2 tablespoons fine cornmeal (for texture)
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
2 large eggs, lightly beaten
2 tablespoons melted unsalted butter plus 1 tablespoon for the pan
1/2 cup roasted pecans, roughly chopped (optional)
For the glaze: 1/3 cup Wooster Sauce (see product) mixed with 2 tablespoons pure maple syrup and 1 tablespoon hot water to loosen
For the sage yogurt: 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon finely chopped fresh sage, pinch of salt
Finishing: flaky sea salt and extra chopped pecans or microgreens for garnish
Instructions
Roast or prepare the squash: Preheat oven to 400 F. Halve the butternut squash, remove seeds, brush cut sides with 1 tablespoon olive oil, place cut-side down on a baking sheet and roast 35-40 minutes until tender. Scoop out flesh and mash or puree until smooth. If you have 2 cups of pre-roasted squash puree, skip roasting. Cool slightly.
Make the sage yogurt: In a small bowl combine Greek yogurt, lemon juice, chopped sage, and a pinch of salt. Taste and adjust lemon or salt. Chill while you make the batter.
Combine dry ingredients: In a large bowl whisk together flour, cornmeal, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine wet ingredients: In a separate bowl whisk the buttermilk, eggs, melted butter, and 1 1/2 cups (measure and fold in) of the warm-but-not-hot squash puree. You want about 1 to 1 1/4 cups squash in the batter; if your puree is very wet, reduce to 1 cup. Stir until blended.
Make pancake batter: Pour the wet mixture into the dry ingredients and fold gently until just combined; small lumps are fine. Fold in chopped pecans if using. Let batter rest 5 minutes to hydrate the cornmeal and flour.
Prepare the Wooster-Maple glaze: In a small bowl whisk together 1/3 cup Wooster Sauce with 2 tablespoons maple syrup and 1 tablespoon hot water until smooth and glossy. Taste and add up to another teaspoon maple syrup if you prefer sweeter glaze. Set aside.
Cook pancakes: Heat a large nonstick skillet or cast-iron griddle over medium heat. Add 1 tablespoon butter and swirl to coat. For each pancake spoon about 1/4 cup batter onto the skillet, spacing comfortably. Cook until edges look set and bubbles form on top, about 2 to 3 minutes. Flip and cook 1 1/2 to 2 minutes more until golden and cooked through. Transfer to a warm oven (200 F) to keep warm and repeat, adding more butter as needed.
Plate and finish: Stack 3 pancakes per plate. Spoon 1 to 2 tablespoons of the sage yogurt on each stack, and then drizzle 1 to 2 tablespoons of the Wooster-Maple glaze over the pancakes and yogurt, allowing some glaze to drip down the sides. Sprinkle with flaky sea salt and extra chopped pecans or microgreens for color.
Creative use of Wooster Sauce: For a textural contrast and bright pop, reserve 1 tablespoon of the glaze and gently fold it into 2 tablespoons softened butter to make a compound Wooster-Maple butter. Place a quenelle or small pat atop a stack so it melts into the pancakes at the table.
Serve warm: These savory-sweet pancakes pair beautifully with a side of crisp apple slices, coffee, or a light green salad for brunch.
Notes
If you prefer a thinner glaze, add an extra teaspoon of hot water. If you like more savory depth, stir a pinch of smoked paprika into the glaze.
Make ahead: Roast the squash and prepare yogurt up to 2 days in advance. Reheat pancakes gently in a low oven and rewarm glaze before serving.
Vegetarian friendly. For nut-free version omit pecans and replace with pumpkin seeds.
